Nutella Brownie Cupcakes
February 5th was “World Nutella Day”, so I made a double-batch of these Nutella brownies with my daughter. The recipe’s been all over the place over the holidays, probably because it's only got 4 ingredients and is ridiculously simple to make. They're tasty enough, but they're not as moist and fudgy as I usually like my brownies. I might under-bake them a bit if I were to make them again.
1/2 c. Nutella
5 tbl. all-purpose flour
1/4 c. chopped hazelnuts
Preheat your oven to 350°F.
Line a 12-cup mini muffin tin with paper liners.
Beat the egg and Nutella together. Sprinkle on flour and mix until well-combined (it'll be lumpy at first, then smooth out.) Fill the mini muffin cups a little more than half-way (I put the batter into a disposable pastry bag to make things easier.) Sprinkle on the chopped hazelnuts, and bake for 10-12 minute until a toothpick comes out with a few wet crumbs.